INSPIRED BY THE CLASSICS OF FRENCH CUISINE, OUR MENU OFFERS A RICHLY TRANSPORTIVE EXPERIENCE GROUNDED IN THE FINEST SEASONAL INGREDIENTS AND MASTERFUL TECHNIQUE

OSSETRA CAVIAR * | 30g | 190 |

potato blinis, crème fraîche, egg

MARKET OYSTERS* half dozen 26 | dozen 52

cocktail sauce, mignonette

DB’S SMOKED SALMON* | 38

herbs, capers, toasted croutons

TUNA & AVOCADO TARTARE | 38

cucumber, pickled avocado, ginger dressing tahini sauce, rice tuile

add caviar* | 32

CHARCUTERIE plate 32 | platter 52

selection of cured meats & house-made pâtés

PARISIAN STEAK TARTARE * ap 32 | mc 50

capers, cornichons, quail egg

SALADE DE PRINTEMPS | 25

asparagus, artichokes, radishes, peas, gem lettuce, burrata spread, tahini pistachio dressing

add chicken or shrimp* | 15

SALADE DE BURRATA | 24

burrata, kabocha squash, pistachio pesto, pickled cranberries

TARTE CAROTTE-VADOUVAN | 29

curried rainbow carrots, shallot compote, pecorino romano sablé

SAUCISSE VOLAILLE & MORILLES | 34

chicken & morel sausage, mashed potatoes, green peppercorn sauce

CROQUE MONSIEUR | 32

CROQUE MADAME* with egg | 38

black truffled ham & Comté cheese, market greens

RAVIOLI DE HOMARD* ap 39 | mc 55

lobster ravioli, fennel confit, preserved lemon, bisque emulsion

CAFÉ BOULUD BURGER* | 34

tomato jam, smoked bacon, NY cheddar cheese, pommes frites

HANGER STEAK AU POIVRE* | 48

roasted french carrots, creamy rice polenta, braised collard greens, black garlic coulis, sauce au poivre

add egg* | 53

yellow curry, wilted brassica, fava beans crispy shallots, pine nuts pesto

SPRING SEA TROUT | 46

sea trout roasted on cedar wood, kohlrabi asparagus, maitake mushroom, ginger broth

PETIT PLATEAU | 75

oysters, shrimp, red snapper crudo, smoked salmon

HEERMANCE FARM'S OMELETTE* | 28

Brillat-Savarin foam, ciboulette, mimolette

PARFAIT | 18

fresh fruit, whipped yogurt, house-made granola

HOUSE-MADE CHICKEN SAUSAGES* | 22

roasted and glazed with jus

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

POMMES FRITES

ROASTED POTATOES

GREEN ASPARAGUS sauce mousseline *

ROASTED BABY CARROTS tahini dressing

MARKET GREENS

MOELLEUX AU CHOCOLAT | 24

molten chocolate cake, salted caramel, mint-lemongrass ice cream

TARTE DU JOUR | 17

Chef’s daily inspiration

ÎLE FLOTTANTE | 20

crème anglaise, confit kumquat, mandarin coulis

MADELEINES | 15 

CHOICE OF 3 SCOOPS | 18

GLACES

salted caramel, chocolate, coffee, vanilla 

SORBETS

lemon-elderflower, guava-lemon, grapefruit-verjus, raspberry 

DÉGUSTATION DE FROMAGES | 32

Moses sleeper, Willoughby, Tête de Moine, Fourme d’Ambert, Chèvre d’Argental